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| photos via here and here. |
While I was living in New York, I went to the Magnolia Bakery many times.
I never got the banana pudding.
It wasn't until recently that I realized how much I was missing out.
Magnolia Banana Pudding is probably currently my favorite dessert.
It is sooo good.
Luckily, my friends Lauren and Lindsay did all the hard work
and figured out to how make this amazing pudding.
I have reaped the benefits. It's delicious.
Here's the recipe-- you HAVE to try it.
Or just come over and I'll have some waiting for you...
Magnolia Bakery Banana Pudding
Serves 12
Ingredients
1 1/2 cups water
2/3 cup vanilla pudding mix
1 (14 ounce) can sweetened condensed milk
3 cups cold heavy cream
1 (12 ounce) box vanilla wafers
4 ripe bananas, sliced
Directions
Whisk together the water, pudding mix and sweetened condensed milk until will mixed. If not using instant, refrigerate at least 4 hours or overnight. If using instant, it will be ready to go within 15 min.
When pudding is ready, whip the heavy cream in a chilled bowl until soft peaks form. Fold the pudding mixture into the whipped cream until well incorporated.
In a deep glass bowl (or pie pans or whatever you want to use to layer...but honestly the deeper the bowl the more it will all 'mish mash' together), layer the pudding, wafers, bananas and pudding again. Continue until all the mixture is used up, ending with either wafers or pudding. Don't end with bananas because they will just turn brown and end up looking unappealing.
Serves 12
Ingredients
1 1/2 cups water
2/3 cup vanilla pudding mix
1 (14 ounce) can sweetened condensed milk
3 cups cold heavy cream
1 (12 ounce) box vanilla wafers
4 ripe bananas, sliced
Directions
Whisk together the water, pudding mix and sweetened condensed milk until will mixed. If not using instant, refrigerate at least 4 hours or overnight. If using instant, it will be ready to go within 15 min.
When pudding is ready, whip the heavy cream in a chilled bowl until soft peaks form. Fold the pudding mixture into the whipped cream until well incorporated.
In a deep glass bowl (or pie pans or whatever you want to use to layer...but honestly the deeper the bowl the more it will all 'mish mash' together), layer the pudding, wafers, bananas and pudding again. Continue until all the mixture is used up, ending with either wafers or pudding. Don't end with bananas because they will just turn brown and end up looking unappealing.
2 comments:
BLESS YOU, ALLIE, for sharing that recipe! And also, I loved the bird post.
Hooray for Banana Pudding! It's sooooo good. I also found that if I beat the whipped cream until it's really stiff, like right before it's about to separate it makes it's closer in texture to the real Magnolia stuff but less pretty because it's not smooth. (I made a double batch at Duck this weekend!)
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